Our Cocoa

Cacao was introduced to the island of Hispaniola in the late 16th and early 17th century. What grows here today is a blend of Venezuelan Criollo, Trinitario, Nacional from Ecuador and hybrids, with a strong presence of Trinitario and Nacional del Ecuador. Around 85% of the country's plantations are made up of high quality genetic material. That quality shows in the beans' organoleptic characteristics: flavour, acidity, astringency, sweetness, aroma, fragrance, length on the palate and distinctive notes such as dried fruit. That is why Dominican cacao is regarded on international markets as a fine cocoa.

Öko Caribe applies the quality protocol that came out of research carried out in the country by CIRAD (the French Agricultural Research Centre for International Development) together with Barry Callebaut. Those findings established how many days the beans should ferment and how often they should be turned during fermentation and drying. Working from them, we designed a new type of infrastructure for both stages, which allows us to produce cocoa of superior quality.

Öko Caribe guarantees that, from the very beginning to the present day, the quality of its product has remained consistent, with commercial defects never exceeding 0.5%, securing the trust and satisfaction of our customers.

Our cocoa has been recognised for those organoleptic characteristics, qualities that have made Öko Caribe a successful company in recent years. In recognition, we received the international Star for Quality in Leadership award from BID (Business Initiative Directions) in the Gold category, at the 15th International Quality Convention held in Paris in April 2011.